Soft Salted Pretzels
A good pretzel is defined by the contrast between its deep-brown, thin skin and the soft, airy crumb inside. It is a simple bread that demands precision in its final steps.
Patience is your primary ingredient.
The dough needs a solid hour to rise, but don't rush the shaping. Cold dough is easier to handle than warm, over-proofed dough.
- large mixing bowl
- wide, shallow pot for poaching
- slotted spoon
- baking sheet
- parchment paper
What goes in.
- 1 1/2 cupswarm water
- 1 tbspsugar
- 2 tspkosher salt
- 1 packetactive dry yeast
- 4 1/2 cupsall-purpose flour
- 2 tbspmelted unsalted butter
- 1/2 cupbaking soda
- as neededcoarse sea salt for topping
The Poach
Dropping the shaped pretzels into boiling water mixed with baking soda is non-negotiable. Without this alkaline soak, you are just baking salt-topped bread sticks.
The method.
Activate the yeast
Whisk sugar, salt, and yeast into the warm water. Let it sit for 5 minutes until the top looks foamy.
Mix the dough
Add the flour and melted butter. Mix until a shaggy ball forms, then knead on a floured surface for 5 minutes until smooth and elastic.
Proof
Place in a greased bowl, cover with a damp cloth, and let sit in a warm spot until doubled in size, about 1 hour.
Shape
Divide dough into 8 equal pieces. Roll each into a 24-inch rope and fold into a pretzel shape, pinching the ends into the bottom loop.
Poach
Bring 4 cups of water and the baking soda to a boil. Drop pretzels in, two at a time, for 30 seconds. Lift with a slotted spoon and place on a lined tray.
Bake
Sprinkle with coarse salt immediately. Bake at 450°F (230°C) for 12–15 minutes until dark brown.
Other turns to take.
Cinnamon Sugar
Omit the coarse salt. Once out of the oven, brush with extra melted butter and toss in a bowl of granulated sugar and cinnamon.
Cheese Stuffed
Flatten the rope before folding, place a stick of mozzarella in the center, and seal the dough tightly around it.
When it doesn't go to plan.
If the dough shrinks back while rolling, let it rest for 5 minutes to relax the gluten.
Make sure the baking soda is fully dissolved in the water before poaching.
Bake on parchment, not a greased pan; the baking soda bath can make the bottoms stick to metal.
The ones that keep coming up.
Why is my pretzel pale?
The oven was likely not hot enough, or you didn't leave them in the baking soda water long enough. Aim for a deep chestnut color.
Can I use bread flour?
Yes, it will result in a chewier, more substantial pretzel compared to all-purpose.